Roquefort, pear and watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad.

Roquefort, pear and watercress salad


  • ½ cup (60 g) walnut pieces
  • 1 red onion, thinly sliced
  • 3 large, ripe pears, preferably red–skinned
  • 125 g watercress
  • 125 g roquefort, crumbled
  • Walnut and poppyseed dressing
  • ½ teaspoon dijon mustard
  • 2 teaspoons red wine vinegar
  • pepper
  • 1 tablespoon sunflower oil
  • 1 tablespoon walnut oil
  • 2 teaspoons poppyseeds


  1. First make the dressing.
  2. Stir the mustard and vinegar together in a salad bowl with pepper to taste, then gradually whisk in the sunflower and walnut oils.
  3. Stir in the poppyseeds.
  4. Set aside while preparing the salad.
  5. Lightly toast the walnut pieces in a small frying pan, stirring them frequently.
  6. Leave to cool.
  7. Add the onion to the salad bowl and mix with the dressing.
  8. Quarter, core and slice the pears, leaving the skins on.
  9. Add to the bowl and toss gently to coat with the dressing.
  10. Add the watercress and most of the roquefort and walnuts to the pears.
  11. Toss together gently, then scatter over the remaining roquefort and nuts, and serve immediately.

Serves 4
Preparation: 10 minutes
Cooking: about 5 minutes


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